Chevy's Sweet Corn Tamalitos |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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I started seeing this delightful little scoop of heaven on the edge of my plate at a few of the Mexican restaurants around town, so I decided make it at home. This recipe is actually the recipe they use at Chevy's, which I found published in the local paper. Ingredients:
5 tablespoons margarine, softened |
1/4 cup masa harina flour |
1/3 cup sugar |
2 cups corn kernels (fresh or frozen, thawed) |
1/2 cup cornmeal |
1/2 cup water |
1 teaspoon baking powder |
1/2 teaspoon salt |
2 tablespoons milk |
1 teaspoon milk |
Directions:
1. In a small bowl, mix the margarine, masa and sugar with mixer until light and fluffy, about 1 minute.
2. Blend 1/2 the corn kernels with the water in a blender until smooth.
3. Combine with margarine mixture, stirring well.
4. Add the remaining corn, cornmeal, baking powder, salt and milk.
5. Bring a medium saucepan of water to a boil.
6. Pour the mixture into an 8-inch baking dish.
7. Tightly cover with plastic wrap and set atop the saucepan of boiling water.
8. Keep pan tightly wrapped and steam for 50 minutes to 1 hour.
9. Check water level often, until a toothpick inserted into the center comes out clean.
10. I have also made this in the oven, setting the pan in a water bath.
11. I do not know the temp I had the oven on, or how long I kept it inches If anyone tries it, please add that info.
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